The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder is called ‘milling’ During the process of milling, the whole wheat grain can be used to obtained the flour of the various layers that surround the endosperm can be removed before the remainder is mixed to the powdered form.
TYPES OF FLOUR IN COOKERY AND THEIR PROPERTIES
- Whole wheat flour: this is also known as graham flour or entire wheat flour. It contains all the natural constituents of wheat in undiluted proportions. Because of its high fat content, it can easily go rancid and cannot be stored for a long period.
- All-purpose flour: this is also called general purpose or family flour. It is intermediate to bread flour and cake flour in its characteristic and is intended for all cookery purpose.
- Instant blending flour: Also known as agglomerated flour. It is characterised by a granular texture and is of uniform particles in size. It is free flowing, disperses quickly in cold water, is dust free, does not pack down and hence requires no pre-sifting.
- Self-rising flour: It contains salt and the ingredients of baking powder, hence, it has the characteristics of rising even when used without the addition of raising agents. It is suitable for making scones and plain cakes.
- Composite flour: these are mixtures of two or more different types of flour. E.g wheat flour can be mixed with corn or millet or cassava flour in specific ratio. The resulting flour is known as composite flour and can be used in caking.
Evaluation:
- Describe the term milling
- Outline five types of flour in cookery and state their uses.
Assignment:
Explain the following types of flour:
- Cake flour
- Pastry flour
- Soft-wheat flour
- Hard-wheat flour
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